Middle Eastern Eggplant Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread. Ingredients:
2 medium red bell peppers |
1 medium tomato, peeled and seeded |
3 tablespoons no-salt-added tomato paste |
2 tablespoons water |
1/2 teaspoon salt, divided |
dash of ground red pepper |
3 garlic cloves, thinly sliced |
1/4 cup olive oil |
1 pound eggplant, cut into (1-inch) cubes |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
|
|